This is not an area of my expertise. I’ve had a look and found a recipe for a Filipino adobo. This recipe is very similar to a recipe that I do frequently use which is a mixture of brown sugar, soy sauce, lemon (or lime), ginger, garlic and chilli. I marinade the chicken thighs in this mixture and then cook them in the oven. Sometimes I will vary the recipe and swap brown sugar for honey, soy sauce for white miso paste.

Herewith the recipe that I found for chicken adobo:

Ingredients

1/4 cup (65 ml) soy sauce
1/2 cup (125 ml) white Filipino cane vinegar, or distilled white vinegar
6–8 cloves garlic, smashed with the side of a knife and peeled
1 teaspoon whole black peppercorns
2 bay leaves
6 skin-on, bone-in chicken thighs

Directions

1.Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
2.Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes. Serve with steamed white rice.

You can make pulled pork from chops, but a fattier cut like shoulder will be

better, or add some spices- I usually use minced garlic, cumin, black pepper and paprika. Feel free to adjust for the spices you like.

Ingredients:

1/2 kl. of Pork cut into cubes

oil

onions

garlic

pepper

salt

vinegar

soy sauce

sugar (white or brown)

half cup of water

Preparations:

Boil the pork for 2 minutes

Set aside the meat stock 

Fry the pork until its brown

mixed with onions,garlic for 1 minute

put a bit of sugar

put the meat stock in it

add a bit of soy sauce and vinegar

steam for 2 minutes.

Enjoy your meal.